Chicken Noodle Soup

Prep: 30 minutes +2 hours for stock Cook: 30 minutes Servings: 4

From: Tyler Florence (Food Network)

Ingredients

  • For the Soup:
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots
  • 2 celery ribs
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 ½ cups shredded cooked chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 handful fresh flat-leaf parsley
  • For the Chicken Stock:
  • 1 whole free-range chicken
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • ¼ bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 3 quarts water

Directions

  • Cut the celery and carrots into ½-inch thick pieces and finely chop the parsley. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf to the pan. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  • Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
  • Chicken Stock:
  • Rinse the chicken, discarding the giblets. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 ½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.